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For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE QUANTITY MINIMUM APPROXIMATE
WATER COOKING TIME
(1 metric cup = 250ml) (minutes)
Asparagus 1 bunch (approx. 250g)
1
/
2
6-8
Beans 250
g
cut or whole
1
/
2
8-10
Beetroot 250
g
whole 2 20-30
Bok Choy 250
g
1
/
2
6-8
Broccoli 350
g
1
/
2
10
Brussel Sprouts 250
g
1
/
2
10
Butternut Pumpkin 250
g
cut into 3cm pcs 1
1
/
2
15-20
Cabbage 250
g
coarsley shredded 1 12
Carrots 250
g
cut into 3cm pieces 1 15-20
Cauliflower 250
g
1
/
2
10
Corn on the cob 500
g
whole cob 1 20-25
English Spinach 250
g
trimmed
1
/
2
5
Snowpeas 250
g
whole
1
/
2
5-7
Button squash 250
g
whole
1
/
2
8-12
Peas 250
g
shelled
1
/
2
12-15
Zucchini 250
g
sliced
1
/
2
8
Potatoes
1.Chats 500g whole 1
1
/
2
20-24
2.Red or White 600g - 800g whole 2
1
/
2
30-36
3.Red or White 500g 3cm pieces 1
1
/
2
15-20
4.Sweet 500
g
3cm pieces 1 12-17
FROZEN VEGETABLES
*Must be defrosted first. 1 12-16
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
Steaming Vegetables